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Rabbit, Cutting into Pieces

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By Anne Willan

Published 2007

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Rabbit should be cut into equal pieces that will cook at the same speed. Trim and discard flaps of belly skin, tips of forelegs, and any other protruding bones. Using a heavy knife or cleaver, divide the rabbit crosswise into 3 sections: back legs, back, and forelegs including rib cage. Cut between the back legs to separate them, and then trim off the tail end of the backbone. Separate the forelegs in a similar fashion by chopping between the shoulders. Then cut the back (saddle) portion crosswise into 2 or 3 pieces, depending on the size of the rabbit. You should have 6 or 7 pieces. For 8 or 9 pieces, halve the back legs by cutting through the knee joint.

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